A friend of mine recently bought me a mango. I was chuffed. I think after my last mango cooking spree, she thought of me when she passed the mango sellers between Sydney and Canberra. Once again, with mango gifts, I wanted to make the most of it. An old friend and I used to make this delicious mango and avocado salsa and I thought it would fit the bill this time around. Indeed, not only did I get a wonderful salsa with crisp corn chips for lunch, but I got to suck the last of the goodness from the mango pip. What a treat!
Makes about a cup of salsa
|1||teaspoon||Spanish onion, finely diced|
|1/2||small red chilli, finely diced|
|1||teaspoon||fresh coriander, finely chopped|
|1||lime, juice of|
Remove the cheeks of the mango. Score the flesh of the mango cheeks in a fine lattice pattern, being sure not to cut through the skin. Push on the middle of the cheeks to ‘pop’ the lattice out. Cut the mango from the skin in fine cubes. Peel remainder of the mango and slice off the best (least stringy) of the flesh. Finely dice.
Combine the mango, diced onion, diced chilli, chopped coriander, lime juice, salt and macadamia oil in a bowl. Stir to combine. Peel and deseed the avocado and dice the flesh finely (the same size as the mango flesh). Gently mix the avocado pieces through the salsa. Transfer to a serving bowl and garnish with a little fresh chilli and a coriander leaf. Serve with good quality corn chips or toasted tortilla wedges.